Chicken Stuffed with Spinach, Feta, and Pine Nuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This chicken recipe is filled with Mediterranean flavors and pairs well with couscous. Use mozzarella or provolone for a milder kid's dish. Ingredients:
5 ounces fresh spinach, chopped |
1/2 cup (2 ounces) crumbled feta cheese |
2 tablespoons pine nuts, toasted |
1 teaspoon fresh thyme, minced |
2 teaspoons fresh lemon juice |
2 garlic cloves, minced |
4 (6-ounce) skinless, boneless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 tablespoon olive oil |
1/2 cup fat-free, lower-sodium chicken broth |
Directions:
1. Preheat oven to 350°.
2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.
|
|